These hot chocolate bombs are so fun to make and when dropped into a glass of warm milk, they make the most delicious hot chocolate. The homemade delicate chocolate shells are filled with a cocoa-sugar mix, sweet marshmallows, and Christmas sprinkles before being encased and decorated. Enjoy these fun treats by yourself or with friends!
By Nourishing Amy
Divine Hot Chocolate Bombs
Prep Time: 10 minutes plus setting
Serves: 6 People
180g Dark Orange and Ginger Chocolate
1 tbsp coconut oil
4 tbsp caster sugar
2 tbsp cocoa powder
3-6 tbsp vegan marshmallows
3 tbsp sprinkles, plus extra
Icing sugar glaze
Edible sugar eyes
Prepare a silicone mould with 12 round domes by placing it in the fridge to chill.
Melt together the chocolate and coconut oil. Using half the chocolate, coat each of the silicone domes with chocolate. Place on a flat tray to transfer to the fridge for 15 minutes or until the chocolate has set.
Repeat the process to coat the chocolate domes a second time and set in the fridge for 10 minutes.
Stir together the sugar and cocoa powder.
Carefully remove the chocolate shells from the moulds. Place half of them in paper cases to prevent them from rolling around. Fill these halves with the cocoa sugar mix and top with vegan marshmallows and sprinkles.
Warm a palette knife and run it along the edges of chocolate shell to melt the chocolate. Place an empty chocolate shell on top and lightly press them together.
Decorate with icing sugar, sprinkles and edible sugar eyes, if desired. Allow to set in the fridge for 10 minutes.
To enjoy, grab a glass of warm milk, pop in a hot chocolate bomb and stir the chocolate and milk together.
The chocolate bombs will keep in the fridge for up to 1 week.